Pumpkin Snackles recipe by Dreena Burton in Plant-Powered Families
From Dreena: My Wholesome Oat Snackles are so popular I decided to create a version using pumpkin for an autumnal twist. These are just as delicious as the original—maybe even more so!
Makes 12–13 snackles
1 1/2 cups rolled oats
1 cup oat flour
1/4 cup raisins
1 1/4 teaspoons baking powder
1 1/4 teaspoons cinnamon
1/4 teaspoon sea salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
Couple pinches ground cloves
1 1/2 tablespoons ground chia seeds
3/4 cup pumpkin puree (not pumpkin pie mix; see note)
1/2 cup plus 2 tablespoons pure maple syrup
3 tablespoons unsweetened nondairy milk
1/2 tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
2–3 tablespoons nondairy chocolate chips
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, combine the rolled oats, oat flour, raisins, baking powder, cinnamon, sea salt, nutmeg, allspice, and cloves, stirring to mix well.
In a medium bowl, combine the chia with the pumpkin, maple syrup, milk, lemon juice, and vanilla extract, whisking through to smooth out the pumpkin puree.
Add the wet ingredients to the dry, stirring through until well incorporated. Add the chips.
Using a cookie scoop, place mounds of the batter (about 2 tablespoons in size) onto the prepared baking sheet. Bake for 13–14 minutes, until just firm to the touch. Remove from oven, let cool for about a minute, then transfer to a cooling rack to cool completely.
Pumpkin Note: Canned pumpkin can vary in consistency. I use Farmer’s Market brand, and it is very thick and dense.
Kitchen Tip: I sometimes add chocolate chips to only half the batch. Scoop out about half the snackles, then stir in a few chocolate chips, and finish off scooping the batch!
Idea: Try adding toasted chopped pecans to these snackles.